Meatball Mushroom Soup Recipe

This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner.
-JoAnn Abbott, Kerhonkson, New York

Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through.Yield: 6 servings.

Originally published as Meatball Mushroom Soup in Quick Cooking
January/February 1999, p29

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"Since I make and freeze in individual portions, i'd leave out the rice and macaroni next time. They absorb all the liquid and make it too thick. I increased the garlic and used fresh mushrooms which I quicly sauted first and frozen pre-cooked meatballs."

"This was good. I used ground turkey & Healthy Request cream of mushroom which has no MSG (regular does). I found the quick barley for the first time in 10 years of making this recipe at Walmart. Also I used the refrigerated minced garlic & think it gives better flavor. It was easy to eat with new braces & comforting. I didn't make meatballs-just cooked the ground meat and I loved it. I didn't have Parmesan cheese & it was still pretty good. Using lower sodium soup, I just add a little sprinkle of salt at the end & it would be a satisfying meal with a savory bread and wine."

"my daughter and I love this recipe! It is a "staple" in our kitchen...however she is a vegetarian so I just leave the meatballs out of hers and we also don't put the carrots in it only b/c that isn't something we keep on a regular basis. Awesome soup! She brags on it all the time!"